Animal lecithin, also known as stabilizer E476, is quite common in foods. Many countries of the world have officially allowed it to be used, citing the fact that the substance is absolutely harmless to human health. However, supplement E476, also known as polyglycerol, can pose a serious threat to humans.

Scope E476

Typically, polyglycerol is obtained by processing various vegetable oils and, in particular, castor oil. The result is a fatty, colorless substance devoid of smell and taste, which gives certain products the necessary properties. Today, animal lecithin is most often used in the manufacture of chocolate, which can significantly reduce its cost. The degree of fusibility of this delicacy directly depends on the amount of cocoa butter, which is by no means cheap. However, if you replace it with an E476 stabilizer, then in the manufacture of chocolate its fluidity and fat content will be quite high, but at the same time such a product will cost an order of magnitude cheaper. In addition, chocolate, which includes the stabilizer E476, significantly improves the flow properties, and it is ideal for the production of tiles with various types of fillers. It is noteworthy that the presence of polyglycerol does not affect the taste of chocolate.

Besides, today, the additive E476 is very widely used in the manufacture of all kinds of sauces and ketchup, it can be found on the packaging of some types of mayonnaise and margarine, prepared gravy, as well as liquid soups in a vacuum package. Products, which include polyglycerol, are quite cheap, and, as a rule, are designed for socially vulnerable groups of the population.

What is so harmful food stabilizer E476?

There is no direct evidence that polyglycerol can cause serious harm to human health today. However, from the moment the production of this additive was put on stream, plants that underwent genetic modification began to be used for its manufacture. What is fraught with this generation of people is difficult to say. But it is possible that such a violation of the molecular chain can lead to irreversible changes in the human body at the gene level and its degeneration.

Studies related to the effects of polyglycerin on human health have shown that the E476 stabilizer does not cause food allergies. Nevertheless, this product can lead to liver enlargement, impaired kidney function and overweight. In particular, polyglycerol has a very negative effect on metabolic processes in the body. It has also been proven that foods that contain this supplement can cause digestive upsets. Therefore, people suffering from diseases of the gastrointestinal tract from eating foods with E476 is best to abstain. By the way, today there is a safer substitute for polyglycerol, which is also widely used in industry. This is soya lecithin, known as

Seeing the ingredients labeled "E" in the composition of products, semi-finished products and finished products, consumers begin to doubt the quality of the goods. One of these additives is soy lecithin, or E476. Many people try not to buy products with this component. Of course, the absence of any chemical additives is preferable, but in some cases you can not do without them. In order not to worry in vain, it is worth getting to know better.

What does marking "E" mean

Thanks to the activity of the media, people have become more attentive to what they eat. Increasingly, in stores you can see buyers who check not only the shelf life of the selected product, but also its composition. At the same time, consumers are most interested in the presence in the list of ingredients of food additives labeled "E". As a rule, the presence of such additives forces the buyer to refuse the goods.

In fact, the presence of “E” elements is not necessarily an indicator of poor product quality. For example, E476 is a conventional stabilizer. This auxiliary component is designed to increase the viscosity of the product, improving its consistency.

The letter "E" indicates only the European standard, and the numbers are the code designation of a particular additive. There are a lot of them, and not all of them are approved for use in the food industry. After the substance passes laboratory tests, tests on animals and people, the final verdict is issued. Then the reagent is entered in the list of allowed or prohibited substances. Of course, it is impossible to remember all the acceptable drugs, so for reliability you can download the list and save it to your phone, since the lists of E-elements are in the public domain.

E476 in the food industry

Additive E476 is officially listed in the so-called "white" list. According to experts, it is absolutely harmless to humans and can be found in food. Of course, only if its volumes are insignificant.

Soya lecithin is synthesized during the processing of vegetable oils, for example, castor oil. The substance is a colorless mass of oily texture that does not have a specific smell or taste. Most often, E476 can be found in the composition of such products:

1.   . The presence of the substance reduces the cost of cocoa butter. The quality of products is noticeably reduced, but the price is also kept at a low level. Confectioners noticed that chocolate, which includes the food additive E476, is characterized by increased fusibility and streamlining. Such a mass interacts best with various excipients.
2.   , tomato sauces, in about half the cases contain soya lecithin. It gives the product a more appetizing appearance and reduces its cost.
3. Ready soups also often contain E476. Especially if they are offered by a manufacturer with a name not yet promoted.
4. Ice cream and pastry, ready-made desserts.

Interesting fact
  Russian-made products, which include soya lecithin, deserve more trust than imported counterparts. The fact is that domestic soybeans are harvested without the use of GMOs, which cannot be said about foreign products.

It turns out that the food supplement E476 is used to reduce the price of the products offered. It is replaced by expensive or improve the consistency of semi-finished products and ready meals. The presence of soya lecithin in expensive products should be alarming. Either the manufacturer hides the real composition of the product, or unreasonably overprices.

Benefits of Soya Lecithin

Oddly enough, the food supplement E476 also has positive properties. For example, a substance may be useful to the body as a building material. Lecithin restores damaged cells, delivering nutritional components to them. Observations showed that lecithin deficiency can provoke inhibition of mental development in children.

In addition, E476 can have the following effects on the human body:

• the level of "bad" cholesterol is reduced;
• immunity is strengthened, the hemoglobin index rises;
• intestines are cleaned, due to which its mucous membrane begins to absorb fatty acids more actively;
• toxins and metabolic products are removed from tissues.

Another indisputable advantage of the food supplement E476 is the fact that it does not accumulate in the tissues and does not decompose into toxic compounds during processing. Within a few days after consumption, all the constituent supplements will be removed from the body. True, there is no guarantee that during this time they will not have time to harm
  With all this, the positive effect of artificially obtained lecithin is still not fully proven. It is difficult to determine the dosage at which it must be ingested to obtain the results. Finally, it is not known in what quantities it is found in certain foods. Yes, and it’s not always possible to understand which food supplement E476 of what origin was used in the production of a particular item.

Harm food stabilizer E476

As for the negative effects of the supplement on the human body, nothing concrete can be said here either. Direct evidence that E476 in some dosages may adversely affect health has not yet been presented. And yet, when buying and using foods with soya lecithin, you should remember the following:

• E476, obtained from soybean produced using GMOs, can have absolutely any properties. And its effect on the body can lead to the most serious problems. In this case, violations will occur at the molecular level, which is fraught with irreversible changes.
• Although E476 does not apply to substances that provoke food allergies, it can provoke an increase in the liver, and malfunctioning of the kidneys.
• Statistics show that a dietary supplement may be related to abnormal weight gain, including obesity.
• It is proved that food products with E476 in the composition provoke disturbances in the digestive system. For this reason, products with lecithin should not be used for people with existing diseases of the gastrointestinal tract.
• The constant presence of soya lecithin (first of all, obtained by genetic engineering) in the diet can negatively affect the quality of metabolism. The processes will slow down, which will affect the general condition.
• For children under 12 years of age, products with E476 on the label should be given with extreme caution.

On the one hand, lecithin is useful, on the other - its artificial analogue can be fraught with danger. Disputes on this issue continue, but for now, each consumer must determine the degree of risk and decide on the possibility of consuming such foods.

Safer Soy Lecithin Analogs

All experts agree on one thing - it would be better if the composition of food products does not include E476, but E322. This is a vegetable lecithin, which is considered safer than its soybean "counterpart". It is resolved almost everywhere. It is proved that the substance does not have a negative effect on the human body. True, contradictory information has also appeared recently on this chemical compound.

As a summary, we can say that eating better is pure, natural products that are not subject to long-term storage. To be sure of the expiration dates and the absence of preservatives, it is better to cook the dishes yourself, there are obviously more harmful substances in semi-finished products. Mostly, clean products are necessary for children, whose body is rapidly developing and absorbs any substance like a sponge. However, moderate use of products with E-elements is quite acceptable for an adult.

Not a single element in the human body, provided for by nature, is superfluous or useless. Each of them, like a cog, takes its place in the general mechanism. You have probably heard about lecithin and that it is important for humans. In the article we will talk more about what this substance is, as well as about its beneficial properties and potential harm.

Lecithin - what is it?

Lecithin is an extremely important component of the body of every person. It provides replacement of damaged cells with new ones, participates in supporting the immune system, protecting the body from viral and infectious bacteria. Also, lecithin lowers cholesterol, prevents the development of atherosclerosis and other cardiovascular diseases.

The role of lecithin is invaluable in brain processes, for memory and the process of memorization. He is involved in the formation of impulses in the nervous system. All useful properties for the human body can be obtained from lecithin of natural origin. Unfortunately, to save on production and the cost of the product, manufacturers use soy lecithin E476. And this is not at all the same. The useful and harmful properties of the soy component are radically different from the classic natural product.

Soya lecithin is obtained by combining vegetable fatty acids. One of the sources of such substances is castor oil. It, in turn, is obtained from the seeds of a plant called African castor bean.

Useful properties of soya lecithin E476

Soya lecithin under the number E476 belongs to the category of stabilizers and is considered a substance harmful to the human body. This substance is obtained from vegetable oils and genetically modified products. In some sources, soy supplement appears under the name polyglycerol. But this is what glycerin is called, not of plant, but of animal origin.

In the food industry, soya lecithin acts as an emulsifier and stabilizer. That is, it gives a thick consistency, preventing the spreading of the product. In the confectionery business, such a substance is used as a component that allows chocolate with a low content of cocoa bean oil to flow around the filling correctly. This method allows you to save on production costs and at the same time maintain a visually high-quality product at the output.

Curiously, some particularly resourceful manufacturers give out the replacement of cocoa butter with soy glycerin as a concern for customers - supposedly, reducing the level of dessert fat (and soy glycerin is really less fat than cocoa butter) allows you not to overload the body with fats. But at the same time they are silent about how harm can be done!

What harm can soy lecithin E476 cause to the body?

There are some sources of information indicating a negative effect of soya lecithin on the kidneys and liver. However, there were no official data and statements in this regard. However, people suffering from diseases of their organs are advised to refrain from eating foods containing soya lecithin. Also a limitation is the age - up to twelve years.

So, to know where to look for the enemy, let's look at a list of products that are more likely to contain a harmful component:

1. Often, E476 is a component of margarine, as well as spreads.
2. Most often, the substance E476 is used in the manufacture of sauces - mayonnaise, sour cream and cheese.
3. In ketchups, as well as directly in soy sauce, such lecithin is a frequent guest.
4. E476 is often found in ready-made dishes that need only to be warmed up before serving: gravy and dressing, prepared soups and main dishes.
5. Vegetable ice cream also contains a similar substance. In the composition, it can be designated as vegetable fat. If you intend to treat children with ice cream, double read the composition carefully. As part of a quality product should be natural milk, as well as milk fat, but not soy.

In the production of vegetable caviar and meat pastes, vegetable fats are also often used.

Additive E476 is allowed in Russia, Ukraine, Europe and Belarus. Since the start of production of soya lecithin and genetically modified foods, the danger of the product has increased. The ingestion of this substance is fraught with metabolic disorders, changes in the genetic code and degeneration. Allergic reactions and gastrointestinal tract disorders are possible. It is worthwhile to carefully study the composition of the products and it is better to give preference to natural lecithin under the number E322.

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The food additive emulsifier E476, also referred to as polyglycerol, polyricinoleates, refers to stabilizing agents and is a compound of fatty acids. Thanks to its addition to the composition, food products retain their viscosity and, moreover, their consistency improves.

The additive is often used in chocolate and other products, although what effect it has on the body can not be said unequivocally. This supplement is officially approved in most countries of the world, although some researchers claim that it is not completely safe for health.

Polyglycerol is obtained from vegetable oils, usually from castor oil or castor oil seeds. However, recently quite often they began to produce E476 by processing genetically modified foods (GMOs).

After processing vegetable oils, a colorless, fatty, odorless and tasteless substance is obtained, due to which certain products acquire the necessary properties. Often, E476 lecithin is used in the manufacture of chocolate in order to reduce its cost. The fusibility level of this delicacy directly depends on the content of cocoa butter in it, which is quite expensive. However, if you add the stabilizer E476 to the composition, then the fluidity and fat content will be quite high and the price will be much cheaper. In addition, chocolate, which contains E476, has improved streamlining properties, which is ideal for making bars with various fillings.

E476 in chocolate - effect on the human body

To date, there is no official evidence that the E476 food stabilizer is seriously harmful to human health. However, do not forget that this supplement began to be obtained by processing genetically modified plants. Often consuming products that contain E476, it is possible that this can lead to changes in the body at the gene level.

In addition, some studies have shown that this product can negatively affect metabolism, which leads to overweight. Frequent use also leads to an increase in the liver and impaired renal function.

It is worth noting that there is a safer substitute for polyglycerol, which is also widely used, is soy lecithin E322.

An important criterion for the safe use of food is that what dietary supplements are contained inside.

According to the Federal Law "On Quality and Food Safety" No. 29-ФЗ dated 02.01.2000, they are understood to mean natural or artificial substances and their compounds, which intentionally introduced into food  during manufacture to give them the desired properties and / or maintain quality.

Dear readers!  Our articles talk about typical ways to resolve legal issues, but each case is unique.

If you want to know how to solve your particular problem, please contact the online consultant form on the right or call the free consultation numbers:

Commodity producers openly inform buyerswhen they list food additives in ingredients with a unique code - a 3-4-digit digital code according to the classifier of the International Digital System, before which the letter E is written in European countries

There is a duality of legislation regarding the food additive E476. On Russian territory   regulatory documents applywhich prohibit its use, but at the same time SanPiN 2.3.2.1293-03 allows release.

You can learn about the shelf life of eggs in the refrigerator from our article.

Description

What is it? E476 is polyglycerol or polyricinoleate, approved food supplement.

The specified substance is assigned to the group emulsifiers, thickeners or stabilizers, that is, elements that can affect the viscosity of the products with which they are connected.

The texture remains unchanged, only the density increases. This is a fatty chemical compound without taste or smell, which gives certain products the desired properties.

You can find such a label: polyglycerol polyricinolineate or PGPR.

How to get it?

To produce E476 is real only through chemical reactions.

In the process distillation of ricinoleic acid ester and glycerol  the right tool appears, often called animal lecithin.

It is also possible to get this stabilizer-emulsifier from vegetation. Usually, castor oil or castor oil is allowed to be processed.

In recent decades, in the process of producing E476, genetically modified soy (GMO) has been used more often than others.

Soya lecithin  It is a viscous, oily liquid substance of a yellowish color.

It easily dissolves in oils and hydrocarbons, in alcohols - it is slightly soluble, and in an aqueous solution or glycols it remains completely unchanged.

It is practically not amenable to solvolysis by water and is resistant to the effects of temperature extremes. The cost of producing soya lecithin is higher.

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Substance properties

Polyglycerol, polyricinoleates belong to conductors, which are characteristic stabilize viscosity and increase product uniformity.

Due to its unique properties, E476 is actively used to provide ductility, density and homogeneity of various products of similar consistency.

Including cosmetic products (gels, mousses, etc.).

The substance helps to reduce the disagreement between particles, which at first glance cannot be mixed, for example, water and oil.

As a result of the addition of polyglycerol output products are homogeneous.

Scope of application

Now animal lecithin is often used in the preparation of chocolate, and this can significantly reduce costs.

If there is more cocoa bean butter in a chocolate treat, then it flows more easily in the molten form, so it’s more nutritious.

The fusibility of such chocolate is determined by the amount of oil in the composition. But if you replace it with E476, then the fat content of the finished product will be much higher and cheaper.

At the same time, buoyancy indicators are noticeably improved, and chocolate is excellently produced with a wide variety of fillings.

This does not affect taste.

Large brands (e.g. Hershey, Nestle) say that the replacement is made out of concern for well-being (it means, chocolate has less fat), but the true reason is different: it consumes a lot less valuable and expensive cocoa bean butter.

And products containing polyglycerol   are inexpensive and actively sold out  socially unprotected layer.

Admixture E476 received wide application in food products.  Often it is found on packaging materials:

• mayonnaise, margarines, spread;
• canned food, pastes;
• ice cream;
• ready gravy, dressings, liquid soups;
• chocolate pastes, sweets;
• eggplant and squash caviar.

The additive is also used in the beauty industry, especially in products declared as natural.

Cosmetics with E476 in the composition are attractive at a price. Usually it is well tolerated by consumers, only occasionally provoking a skin reaction in the form of an allergy.

Mixes for baby food  also include nutritional supplements. Usually they act as a thickener in them. more harmless and natural lecithin E322, but in economy products you can meet the E476.

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Health Impact

Is this supplement dangerous? On the real impact on the body of food additives to this day   scientific debate.

There is still no official opinion of the harmful effects or usefulness.

After conducting multiple checks, it was found that E476 not an allergen. Non-toxic, not able to cause skin irritation even with direct contact.

Once in the body, it is gradually split by the intestines, only some of its components are absorbed and then split by the liver or partially excreted in feces and urine.

The maximum dose of E476 per day is 7.5 mg / kg of body weight. Exceeding it is not advisable, especially for children under 12 years of age and people with impaired gastrointestinal tract.

Contrary to the fact that this food supplement is approved in many countries by medicine, it able to damage health:

• violation of metabolic processes;
• irreparable changes at the level of genetics and the degeneration of humanity;
• overweight;
• increase in liver volume;
• impaired kidney function;
• changes in the functioning of the gastrointestinal tract;
• disruptions in the endocrine system in infants;
• allergy - when using soya lecithin.

To possible positive influencesadditives include the following:

• increase in hemoglobin in the blood;
• activation of immunity;
• help the intestines in the processing of fatty acids;
• lower cholesterol;
• fight against toxins.

The problem of limiting the impact on the body of the stabilizer E476 is becoming more relevant. It makes sense to worry about yourselffocusing on the ingredients and self-thinking menu.

Most supplements enter the body through food that has undergone industrial processing.

Now it is almost impossible to exclude it from the market, even because the production technology is based on the use of additives from the very beginning.

Without them there will be utopian maintaining large sales  and food transport in international practice.

You can find out whether the food additives with the letter E are harmful or not, from the video:

E476 in chocolate, the effect on the body is controversial. There is an opinion that chocolate has a detrimental, harmful effect on the human body. In the process of studying the effect of chocolate, scientists were able to provide information about its benefits. It is important to note that we are talking about a high-quality, natural product. This can be determined in accordance with the percentage of cocoa beans in the treat. You can eat the product on which the mark originates from 70 percent. If the indicator is 90 percent, then this is an elite, the best. Not surprisingly, bitter dark chocolate is found to be beneficial. As for the surprisingly tasty bars, white, milk chocolate, they are useless.

  Useful properties of dark chocolate

The effect of chocolate on the human body is priceless, as evidenced by the studies of many scientists, nutritionists.

Goodies Properties:

Antioxidant. The product contains a large amount of antioxidants that protect a person from free radicals. They, in turn, contribute to cell damage. Such radicals cause aging, oncology. That is why it is useful to eat those foods that are saturated with antioxidants. If you periodically eat black natural chocolate, you can avoid cancer and premature aging.

Healthy heart. Chocolate has a positive effect on the functioning of the heart and blood vessels. Applying it to food, at least twice a week, you can get rid of high blood pressure, improve blood flow and prevent the formation of blood clots. Everyone's favorite treat prevents the development of atherosclerosis, which is manifested by hardening of the arteries.

Blood sugar control. Dark chocolate keeps blood vessels strong and healthy, protects against type 2 diabetes. It contains flavonoids, which reduces insulin resistance. Therefore, cells can fully function using insulin intelligently and effectively. Due to the low glycemic index, there is no risk of a surge in glucose in the blood.

Excellent state of brain activity. There is an increase in blood flow to the brain, heart, and cognitive functions are noticeably improved. Dark chocolate prevents and prevents stroke, myocardial infarction. Thanks to some chemical compounds, a natural product improves mood, cognitive health. The composition contains phenylethylamine, which is produced by the human brain during the period of falling in love.

Source of minerals, vitamins. Chocolate contains a large list of minerals and vitamins that can maintain normal human health. When the percentage of cocoa beans is high, the composition contains:

• iron - protects the body from iron deficiency anemia;
• copper, potassium - prevent the development of stroke, heart disease and blood vessels;
• magnesium - reduces the risk of type 2 diabetes, fights high blood pressure.

Thus, the benefits of black chocolate are obvious. However, many people are convinced that the E476 contained in it is harmful. Is this really so, it is worth sorting out.

Latent threat E476

The stabilizer E476 is a lecithin of animal origin. Most countries allow the use of a stabilizer, explaining that it is not capable of causing harm. In fact, such an additive is known as polyglycerol, it can carry a danger, a threat to health.

To date, there is no direct argument that the supplement can be harmful. It is important to note that after the active use of E476, it began to be made from special plants that underwent gene modification.